1.31.2011

Swedish Pancakes (The Spirit of Food)


Nancy J. [Erickson] Nordenson is a creative writer and a medical writer. On the creative side of things, she is a recent graduate of Seattle Pacific University's MFA in Creative Writing program and author of Just Think: Nourish Your Mind to Feed Your Soul (Baker). Additional work has appeared or is forthcoming in Relief, Harpur Palate, Desert Call, Under the Sun, and Comment. One essay has received a Pushcart nomination.

On the medical side, she writes for a variety of venues including continuing medical education, journals, legal reference books, corporate advisory groups, and national and international medical symposia. She is a member of the Authors Guild, the Association of Writers and Writing Programs, the Loft Literary Center, the American Society for Clinical Pathology, and the American Medical Writers Association. Nancy and her husband have two sons and live in Minneapolis. She can be contacted through her Web site at http://justthinking.typepad.com/

Fresh eggs; my 12-year-old son has 18 laying hens and provides me with all the eggs I need. I do have to pay for them, as the other buyers do. (But I get 10% off for taking him to buy his feed and delivering eggs to his customers.)
Getting lingonberries, fresh or frozen, in Savannah, Georgia is a no-go. When I called the grocery stores, after a silence, I was asked to spell it for them. After that, I knew I needed to go to my favorite online store: Amazon.com

The Roland's Ligonberries are delivered in a 11 pound container. ELEVEN pounds seemed like way too much. But the moment I tasted them, I knew they wouldn't last long in my house! These are the best sweet-and-tart berries I've had. You get 15% off the price with Amazon.com's subscribe & save.
Now the pancakes. Simply a flour, sugar, and milk mixture.

Nancy says to "heat a heavy skillet over medium-high until drops of water sprinkled on the pan 'dance' on its surface". And yes, they are dancing!

Pour 2-3 tablespoons of batter into the center of the pan.

Quickly pick up the pan and tilt it as needed so that the batter forms a thin circle. Cook until batter turns opaque and the shininess of the wet batter disappears.


Flip and cook the other side until it is lightly browned.


Arrange the pancakes and serve with maple syrup or lingonberries.

This simply wonderful recipe of Nancy J. Nordenson can be found in The Spirit of Food.

Thank you, Nancy, for this great recipe and for your book. You have taught me to nourish my body and mind!

Recipe 11 of 31

26 comments:

  1. I love swedish pancakes! Here in Missoula, MT we have a restaurant called "Paul's Pancake Parlor" and that is my favorite thing to order. I might have to try making these tho. I bet they would be good with Huckleberry Preserves!

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  2. Kay these look divine! They look so elegant and delicious!

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  3. Lingonberries are one of life's great pleasures!

    In fact, I ate them in everything while traveling through Scandinavia! I had a bit of a problem! :o)

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  4. it's as though lingonberries are reserved for pancakes, crepes, and other breakfast breads--i've never seen them anywhere else! lovely post, kay. :)

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  5. Fresh eggs and flavorful berries? Sounds like my kind of breakfast/dessert:) They look like crepes, which I love!

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  6. mmmm...this looks so yummy!

    I am so impressed by your son's fresh egg business! It must be such a great--and fun--learning experience! And lucky for your family's cooking! :)

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  7. This was my favorite breakfast made by my Swedish grandmother when I was little.

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  8. Oh yum... that really looks so yummy!

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  9. Ms. Kay these look delicious. I may have to find this book as well. My Czech Grandma makes crepes quite similar, true comfort food. Thank you for your comment on Ben's first blog post. He was absolutely delighted at the responses he got on it. (I think we have a new bloggie in the making!) haha All the best, Megan

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  10. Hi Kay, thanks for featuring my recipe this week. You did a great job! I will make you an honorary Swede. :) Use the leftover lingonberries as topping for oatmeal (or any other hot cereal) or stir them into plain yogurt.

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  11. My goodness Kay, these do look wonderful. Don't think I've ever had Ligonberries either.

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  12. So perfectly delicate and gorgeous, yum

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  13. Delicious! We make a lot of this kind of pancake in Brazil! And is nice to eat it with sweet or savory filling!
    Yours look fantastic!

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  14. Yum, what a lovely breakfast!!

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  15. Hey Kay! That sounds like a great book, especially since these crepes look so amazing (smile). Yummerz!

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  16. Absolutely amazing looking pancakes / crepes and great recipe by Nancy!

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  17. Sorry I press the wrong button :]

    Oh, Kay, these pancakes look absolutely MOUTH-WATERING! great work!!!

    Cheers,

    Aldy.

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  18. Hi Kay-Whether the Swedes call them pancakes, and we call them crapes, you did a superb job on it, so light, delicate, and so yummy with the lingonberry jam, which I've had, home made. There's no substitute for fresh farm eggs.

    BTW-I have an award waiting for you on my blog, just stop by and check your name on the previous couple post, and grab it!
    Congratulations!

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  19. These are like crepes! Yours turned out perfectly. I enjoy lingonberry jam too. They are so versatile and delicious.

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  20. I have never made crepes before but you have made these look so easy! Thanks for sharing a beautiful recipe. And lovely photos, too.

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  21. Amazon is a great online store!Your pancakes look divine. The only time I have had lingonberries was at Ikea-I loved them! I think you can buy them there, but that's a trip to Charlotte or Atlanta.

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  22. Wow these look amazing! I love me some crepes and I definitely want to try them with lingonberries! Beautiful photo as well!

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  23. I think I could eat this all day long, because I love such delicious looking things :)

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  24. MMMMMMMMm that looks scrumptious.. Looks beautiful and Lingonberries preserves are my fav too.

    Pavithra
    www.dishesfrommykitchen.com

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